Smothered Pork Chops are thick-cut, perfectly seasoned pork chops, seared until golden brown, and cooked in a rich, creamy buttermilk gravy with caramelized onions. This comforting dish is best served with mashed potatoes to soak up all that flavorful gravy. Inspired by my popular Smothered Chicken, this pork version is a family favorite!
Ingredients & Tips:
- Pork Chops: Use 4 boneless, thick-cut pork chops. Let them sit at room temperature for 30 minutes before cooking to ensure even cooking. Bone-in chops can be used as well—just adjust cooking times. Pork is fully cooked at 145°F. Season with onion powder, garlic powder, salt, and pepper.
- Flour: Coat the pork chops in flour before searing and reserve 2 tablespoons for making the gravy.
- Onion: Slice and slowly caramelize a yellow onion to deepen the flavor of the gravy.
- Chicken Broth: Forms the base of the gravy. Chicken stock can be substituted if needed.
- Buttermilk: Adds tanginess and creaminess, creating a rich, velvety gravy.
Serving Suggestions:
Pair these smothered pork chops with:
- Creamy mashed potatoes or cauliflower mash
- Roasted vegetables like green beans, asparagus, or Brussels sprouts
- White or brown rice (parmesan garlic rice works beautifully)
- Buttermilk biscuits, cornbread, or cornbread muffins
- A fresh wedge salad or coleslaw
Make-Ahead Tips:
You can prepare the gravy ahead of time. Once made, let it cool and store in an airtight container in the refrigerator for up to a few days. Reheat in a skillet when you’re ready to cook the pork chops.
Storage Instructions:
For best results, store pork chops and gravy separately to avoid soggy meat. Keep both in airtight containers in the refrigerator for 3-4 days. Reheat on the stovetop or microwave, adding a splash of chicken broth or water to thin the gravy if necessary.
This Smothered Pork Chops recipe is a cozy, comforting meal perfect for weeknight dinners or special occasions.
Smothered Pork Chops
4
servings20
minutes30
minutes
Thick-cut pork chops are perfectly seasoned, seared to golden brown, and smothered in a rich, creamy buttermilk gravy. Serve with mashed potatoes or your favorite sides to soak up every bit of the flavorful sauce!
Ingredients
For the Pork Chops:
4 boneless pork chops, room temperature (adjust cooking time if using thinner cuts)
2 tsp onion powder
2 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
½ cup (62.5 g) all-purpose flour, divided
For the Gravy:
¼ cup (½ stick / 57 g) unsalted butter
2 tbsp vegetable oil
1 large yellow onion, thinly sliced into half-moons
2 tsp garlic, minced
1 tsp fresh thyme, chopped
½ tsp kosher salt
¼ tsp black pepper
1 cup (240 g) chicken broth
1 cup (245 g) buttermilk
Chopped parsley, for garnish
Additional salt, to taste
Directions
- Prepare the Pork Chops:
- Pat pork chops dry with paper towels. Season both sides evenly with onion powder, garlic powder, salt, and pepper.
- Set aside 2 tbsp of flour and place the remaining flour on a wide plate. Dredge each pork chop in flour, coating all sides, then shake off excess.
- Sear the Pork Chops:
- Heat butter and oil in a large cast-iron skillet over medium heat. Add pork chops without overcrowding (cook in batches if needed).
- Cook 5–6 minutes per side, allowing a natural crust to form before flipping. Transfer cooked pork chops to a plate and tent with foil to keep warm.
- Make the Gravy:
- In the same skillet, add onions and cook 8–10 minutes until golden and slightly caramelized. Add garlic and cook 1 more minute. Sprinkle the reserved flour over the onions and garlic and stir to coat.
- Reduce heat to low and add thyme, salt, and pepper. Slowly pour in chicken broth, scraping up any browned bits from the bottom of the pan. Cook 2–3 minutes until the sauce thickens slightly.
- Stir in the buttermilk until fully combined.
- Finish the Dish:
- Return pork chops to the skillet, spooning gravy over each chop. Increase heat to medium and simmer 5 minutes, or until pork reaches an internal temperature of 145°F and the gravy is thickened.
- Serve:
- Garnish with chopped parsley and serve immediately with mashed potatoes or your favorite side dish.
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